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St Pats Budvar
Bohemian Pilsener • All Grain • 10.5 gal
Great beer, but keep temps constent during fermentations and rests.
February 5, 2001 am 11:01am
0.0/5.0 0 ratings
Ingredients (All Grain, 10.5 gal)
- 20 lbs
German 2-row Pils
German 2-row Pils
- 3.5 oz
Saaz - 2.8 AA% whole; boiled 90 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 2.0 oz
Saaz - 2.8 AA% whole; boiled 60 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 2.0 oz
Saaz - 2.8 AA% whole; boiled 20 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
-
Wyeast 3766 Cider
Wyeast 3766 Cider
Crisp dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears and other fruit or fermentables. Allows fruit character to dominate the profile.
Notes
Malt was actually Budvar malt from St. Pat's. Boiled water to remove hardness. Two step decoction mash was employed. Fermented at 48 degrees for 14 days, diacetyl rest at 60 for 1 day, Secondary at 48 degrees for 28 days. Crashed yeast at 34 degrees for one day. Bottled with dextrose to achieve proper co2 volumes. Wonderful beer that everyone likes. Actually cost 27.50 for ingredients. Shipping was extra. Cut back on hops a bit to compensate for hardness of water.
Style (BJCP)
Category: 2 - Pilsner
Subcategory: B - Bohemian Pilsener
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.051 | 1.044 - 1.056 |  |
| Terminal Gravity: | 1.014 | 1.013 - 1.017 | |
| Color: | 3.0 SRM | 3.5 - 6 | |
| Alcohol: | 4.9% ABV | 4.2% - 5.4% | |
| Bitterness: | 38.2 IBU | 35 - 45 | |
Discussion
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